Mossy Stone Cheese Bites (Print)

Creamy goat cheese medallions coated with fresh parsley and dill for flavorful herb bites.

# Components:

→ Cheeses

01 - 12 small fresh goat cheese medallions (0.9–1 oz each)

→ Herb Coating

02 - 1/2 cup fresh parsley, finely chopped
03 - 1/2 cup fresh dill, finely chopped
04 - 1 tablespoon fresh chives, finely chopped (optional)

→ Garnishes

05 - Edible flowers or microgreens, for serving (optional)

# Method:

01 - Combine the chopped parsley, dill, and chives (if using) thoroughly in a shallow bowl to create the herb coating.
02 - Gently roll each goat cheese medallion in the herb mixture, pressing lightly to ensure an even coating on all sides.
03 - Place the coated cheeses on a serving platter, nestling them with edible flowers or microgreens to evoke a woodland appearance.
04 - Serve immediately or cover and refrigerate up to 2 hours before presenting.

# Expert Advice:

01 -
  • They look stunning on a platter with minimal effort, so you get compliments without spending hours in the kitchen.
  • The bright herbal flavor feels fresh and alive, especially if you use parsley and dill from a farmers market or your own garden.
  • No cooking required means you can make them while chatting with guests or pulling together other appetizers.
02 -
  • Don't skip the room-temperature step—cold goat cheese is too firm and will crack as you roll it, while warm cheese practically melts into the herbs.
  • Your knife skills matter for the herbs: mince them finely so they stick to the cheese rather than sliding off in clumps.
03 -
  • Pull your goat cheese from the fridge fifteen minutes before rolling—it's the difference between elegant and aggravating.
  • Keep a damp kitchen towel nearby while rolling so you can clean your hands between cheeses and prevent herb buildup that makes each successive coat thicker and messier.
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